Tuesday, November 6, 2012

Baracky Road Ice Cream

In honor of election day today, I made this hazelnut, marshmallow, dark chocolate ice cream titled "Baracky Road" from Molly Moon's. 


This ice cream is a definite winner! 

All of the ice cream recipes in the Molly Moon book are "american" style, meaning the ice cream process does not include eggs, which means all the recipes are super simple.

Simple the recipes may be, but they're crazy delicious. It's the best! 

I used Theo chocolate. It's good stuff! Splurge. Life is too short to be eating bad chocolate. 

Before you heat up your cream mixture, chop up some of the chocolate. 

After you pour the hot cream mixture over the chocolate and it melts, you will need to let it chill a bit before putting it in the ice cream maker. 

Here is the melting process: 



While this is chilling, toast your hazelnuts! 

After you've toasted them, place them in a dish cloth and rub to release the skin. 

You will add the hazelnuts, remaining chocolate, and marshmallows during the last minute of processing. 

After you wait patiently for the final freezing, you're ready to eat your amazing ice cream that you made yourself! 

Be proud! 

Baracky Road Ice Cream
makes 1-1 1/2 quarts

Ingredients:
11 oz. 70% dark chocolate, coarsely chopped
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
pinch of kosher salt
1 teaspoon pure vanilla extract
3/4 cup toasted, skinned, coarsely chopped hazelnuts
1 cup miniature marshmallows 

Directions:
Place 7 oz. of the chocolate in a medium, heatproof bowl and set aside.
Place the cream, milk, sugar and salt in a medium, heavy-bottomed saucepan and cook uncovered over medium heat, whisking occasionally to dissolve the sugar. Just before this mixture comes to a boil, remove from the heat and pour over the chocolate mixture. Allow to sit at room temperature for 5 minutes. Whisk until the hot cream and chocolate are combined. Pour this mixture into a shallow bowl and refrigerate 1-2 hours, until chilled.
Once the mixture is chilled, whisk in the vanilla extract and pour in an ice cream maker. Process according to the manufacturer's directions. During the last minute of processing, add the chopped hazelnuts, remaining 4 oz. of chopped chocolate, and the mini marshmallows. Transfer the ice cream to an airtight glass or plastic freezer container, cover, and freeze until firm, at least 4 hours. 

6 comments:

  1. I've seen that Theo chocolate before, but never tried it.

    ReplyDelete
  2. Hahaha. The name of this ice cream is awesome. I love that you made ice cream! People seem to think that it's just for summer but they are so very wrong. Ice cream is for every day. :)

    ReplyDelete
  3. I definitely do not make ice cream as much as I should, but I love making ice cream! And yes, it is definitely an everyday food!
    The other thing I love about the Molly Moon cookbook is that it is divided into seasons. I've got my eye on pumpkin clove and fig ice cream for my next concoction...

    ReplyDelete
  4. This was the perfect tribute,to a great Election Day. Wish I could have tasted it while watching election returns. Cute name!

    ReplyDelete
  5. I'll have to make it for you the next time you come! It tastes amazing!

    ReplyDelete

SHARE

Related Posts Plugin for WordPress, Blogger...